Absorption of calcium from tortilla meals prepared from low-phytate maize-Reference-Cited by-同舟云学术

Absorption of calcium from tortilla meals prepared from low-phytate maize

Published:2005-07-01 Issue:1 Volume:82 Page:84-87
ISSN:0002-9165
Container-title:The American Journal of Clinical Nutrition
language:en
Short-container-title:

Author:

Hambidge K Michael¹,Krebs Nancy F¹,Westcott Jamie L¹,Sian Lei¹,Miller Leland V¹,Peterson Kevin L¹,Raboy Victor¹

Affiliation:

1. From the Department of Pediatrics, Section of Nutrition, University of Colorado Health Sciences Center, Denver, CO (KMH, NFK, JLW, LS, and LVM), and the US Department of Agriculture/Agricultural Research Service, Small Grains and Potato Germplasm Research Unit, Aberdeen, ID (KLP and VR)

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/ajcn/article-pdf/82/1/84/23962149/znu00705000084.pdf

Reference29 articles.

1. Nixtamalization effects on the contents of phytic acid, calcium, iron and zinc in the whole grain, endosperm and germ of 11 maize varieties;Bressani;Food Sci Technol Int,2002

2. Effects of genetically modified, low-phytic acid maize on absorption of iron from tortillas;Mendoza;Am J Clin Nutr,1998

3. Absorption of iron from unmodified maize and genetically altered, low-phytate maize fortified with ferrous sulfate or sodium iron EDTA;Mendoza;Am J Clin Nutr,2001

4. Determination of fractional absorption of dietary calcium in humans;Yergey;J Nutr,1994

5. The use of stable isotope techniques to assess zinc metabolism;Krebs;J Nutr Biochem,1995

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